Monday, March 26, 2012

Pinterest Cake

I don't know if you've heard about this new site called Pinterest? But it's kind of the best thing ever. Recipes, work out advice and fashion come together and breed on Pinterest and it's a beautiful thing.

For instance, I found the recipe for this cake on Pinterest:

1 18 oz. cake mix
1 c. fat free Greek yogurt
1 c. water

Since the box of cake mix my hubs picked up was 16 oz. I used just a hair under 1 cup of yogurt and only mixed in enough of the cup of water until I had the consistency of cake mix.

I followed the baking instructions on the box and though it looked kind of wonky going into the oven, coming out it looked awesome.
And for the frosting, I recently discovered a recipe called The Best Buttercream Frosting Ever on Pinterest.

1 c. salted butter at room temp
4 c. fresh powdered sugar
4-5 T. cream (I used half and half)
2-3 T. vanilla

First, whip the butter, then add sugar, then add cream (I used 4 tablespoons since it was perfectly smooth and spreadable at that point), then add vanilla (I used 2 tablespoons).

And it was so good. When I say this cake is moist, you will not even understand how moist and delicious I am telling you it is. My husband and I were fighting over who would get to take it to work first.

Cake nutritional info: PER SERVING (1 piece, 1/12th of cake): 180 calories, 3.25g fat, 306mg sodium, 34.5g carbs, <0.5g fiber, 20g sugars, 3.5g protein

[the frosting is pure butter and sugar, you do the math on the nutritional info]

Cake link
Frosting link

Monday, March 19, 2012

Latin Potato Salad

Makes: 6 servings
Prep: 20 minutes
Cook: 20 minutes

2 pounds Small Red Potatoes, boiled, drained, cooled and cut in half
1 small Green Bell Pepper, seeded and finely chopped (or, sliced jalapenos to taste)
1/2 medium Spanish Onion, halved and thinly sliced (or, red onion is fine)
1/2 cup pitted Alcaparrado, coarsely chopped (or, small green olives with pimentos)
2 chopped Cilantro Leaves (optional)
6 tablespoons Extra Virgin Olive Oil
1/4 cup White Wine Vinegar
2 tablespoons Brine from Alcaparrado
1/4 teaspoon Salt
1/4 teaspoon Black Pepper

  1. Place potatoes in a medium size saucepan and add enough cold water to cover by 1 inch. Lightly salt and bring to a boil.Reduce to a moderate simmer and cook for 15 to 20 minutes or until fork tender. Drain.
  2. Cut potatoes in halve or quarters, depending on the size, so each piece is about 3/4 and inch. Place in a large bowl with green pepper, onion, manzinilla olives and cilantro.
  3. In a bowl, whisk oil, vinegar, salt and pepper. Gently toss with potato mixture and let stand, covered at room temperature until cool.
  4. Serve at room temperature or chilled.(I prefer chilled).

I've never made this but my friend Christine always brings it to my backyard bbq, and this year I made her bring it to my St. Patrick's Day feast (do you know how many Irish ended up in Latin America as a result of the famine? A LOT).

This is the basic recipe but Chris also includes cherry tomatoes, garlic and avacado, which really add to the flavor.